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[bbsy]

I added half a tablespoon of cayenne pepper to a soup. (The recipe called for twice as much, the bastards.) It's too hot now.

Is there any way to remedy this? (I know when soups are too salty, you can add potato slices, but heat?)

Comments

[ashy]

add more liquid? or maybe...milk or something (isnt that what they say if something is really hot to drink milk? so maybe milk would cut the heat)

[bbsy]

You can also drink something sweet (or eat something sweet, like fruit) to get rid of the burnination.

It's a chicken salsa soup, so I'm not sure how well milk would go with it...would it?

[ashy]

hmmm I wouldn't imagine that would be very tasty - have you tried just adding more broth?

[weathergirl_03]

a bit of sour cream when serving perhaps? t'would go well with a mexican-style soup I bet!

[stevenelson21]

Are you sure it wasn't supposed to be half a teaspoon?? Half a tablespoon is a heck of a lot of cayenne, and a WHOLE tablespoon... well that better make a LOT of soup!!!!!

[carol_eena]

yogurt would help too. yogurt cools off. but that would only really work if it's a creamy recipe rather than a broth recipe, so for your soup recipe, maybe have some yogurt on the side that you can eat?

[skywalkerchick]

well, adding some sugar might cut it out...and mixing flour and water together and slowly adding that might help, too...depending on what kind of soup your making...it will also help to thicken it a bit, so watch out for that.

[wldrose]

Acid is the thing that will cut the heat. So add lemmon juice, orange juice, viniger. start with a teaspoon per quart and warm. (if its cold it will taste less spicy/hot) keep adding till it tates right.

Vinigar taste will disapate as it cooks as will lemmon, if its a chicken based soup I would use lemmon or cider vinigar, if beef or pork wine vinigar or balsemic.

Ash